Avocado, Orange And Purple Onion Salad - cooking recipe

Ingredients

4 navel oranges
1 large avocado, ripe but firm
1/2 purple onion, cut into slices 3/8-inch thick (1-cm)
1 pinch salt
2 tablespoons light olive oil
1/4 teaspoon dried Italian seasoning

Preparation

With a sharp knife, cut the skin and all the white pith off the oranges. Working over a small bowl to catch the juice, segment the orange slices, cutting on either side of each segment to release it from the membrane. Arrange for great presentation in a salad bowl.
Halve, pit, and peel the avocado and cut crosswise into thin slices. Add the salad bowl.
Separate the onion slices into rings. Arrange in the bowl with tor orange segments and avocado slices.
In a small bowl, whisk together the salt, 1 1/2 tablespoon the reserved orange juice, the oil and the bergs,. Immediately pour over the salad and serve at once.